Buttermilk Pancakes

American Breakfast



1 cup cultured buttermilk blend
4 cups water
3 cups all-purpose flour
¼ cup white sugar
¼ cup baking powder
2 teaspoons baking soda
½ teaspoon salt
4 eggs
½ cup butter


electric mixer


Use “batter” setting on electric mixer, or beater, to combine buttermilk blend, water, eggs, and melted butter (You can, of course, buy buttermilk of using buttermilk blend, but your buttermilk will go bad if you don’t use it right away.)

Combine in a second large mixing bowl: flour, sugar, baking powder, baking soda, and salt. Melt butter.(Use a mere fraction of an ostrich egg if chicken eggs aren’t available.)

Pour the contents of the second bowl into the first mixing bowl. Mix together with fork until just blended.

Fire up the griddle to 350 degrees. Use a 4-ounce or ¼ cup ladle to pour your batter onto the griddle. Cook for 1 3/4 minutes on the first side and for 1½ minutes on the second side or until brown on both sides.

Makes 22 6-inch diameter pancakes, enough for those neighbors next door so they’ll invite you over for one of their sauna parties.


1) Buttermilk was originally the non-fat liquid left over after churning milk into butter.

2) Today, buttermilk is made by adding lactic-acid-producing bacteria, usually Streptococtus lactus . . . Oh gosh, I can’t go on. I googled “fun facts about buttermilk” and this is what showed up!

3) People drink buttermilk to soothe their stomachs.

4) But not before reading the expiration date on the carton.


– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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